Raw and Creamy Sea Salad (Vegan, Gluten-Free, Soy-Free)


This recipe was shared by Jackie of The Vegan Diet., but it originates with the Successfully Raw Newsletter Issue 54.

3/4 head of lettuce (any type, though you’ll need 2-3 heads if using Little Gem lettuce)
1 ripe avocado
2-3 large organic tomatoes
Large chunk of organic cucumber
Handful of pre-soaked dulse seaweed (soak for about 15 minutes)Dressing:
1 tbsp raw almond butter
the juice of ¼ lemon
¼ cup water
handful of fresh coriander (cilantro)

Finely shred the lettuce into thin strips using a sharp knife or mandoline and place in a large bowl. Dice the avocado, tomatoes and cucumber into medium sized pieces (approximately 1½ cm square) and add to bowl. Tear the dulse into small prices and add to bowl. make the dressing by blending the above ingredients and pouring over the ingredients inside the bowl. Mix everything together thoroughly. Serve and enjoy!

Raw Coach Tip
If you don’t like dulse in strips, try dulse flakes or “Atlantic Sea Salad” a sea veg mixture.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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